Ranfañote, like many dishes and desserts of the renowned Peruvian cuisine, has its origins in the colonial period. This tasty dessert also combines techniques and ingredients brought by the Spanish with local creativity.
Here, we'll tell you about the history, ingredients, and preparation of this emblematic Peruvian dessert, a fundamental part of what Peruvian gastronomy represents to the world today.
History of Ranfañote
It is not known with certainty where this dessert comes from or why it is called that. It is known that it originated in Lima, which is why it is often referred to as the city's oldest dessert. According to some scholars of Peruvian culture and traditions, it originated in hacienda meals as an adaptation of Spanish bread and cheese, with a very particular Peruvian touch.
Origins of Ranfañote
Originally, it consisted of a mixture of bread crumbs, a type of unrefined sugar known as chancaca, spices, and dried fruits. Over the years, Peruvian culinary creativity has begun to incorporate ingredients such as sesame seeds, raisins, and coconut, influenced by African and Asian cuisines.
Other versions point to two opposing theories about the origin of ranfañote. One account suggests that it originated with African slaves in their hometown. Another attributes it to the 19th century during the famous War of the Pacific.
According to the first version, the leftovers from the masters' food were mixed in for the slaves to eat. The second asserts that toasted bread and cheese were the soldiers' main food sources during the war with Chile. The truth is that ranfañote has become a delicious dessert throughout Peru.
Ranfañote Recipe
As this recipe has evolved through the ingenuity and creativity of the Peruvian people, we present to you one of the finest recipes for this dessert.
Ingredients
- Two tablespoons of butter.
- Six cups of French bread cubes, about 4 to 5 pieces of French bread.
- 450 grams of chancaca, cut into small pieces.
- One cup of water.
- Three cloves.
- Half a teaspoon of anise seeds.
- One piece of orange peel.
- One hundred grams of grated fresh coconut.
- One hundred grams of chopped walnuts.
- One hundred grams of raisins.
- One hundred grams of cubed full-fat cheese.
- Half a cup of port wine, optional.
- Grated coconut and ground cinnamon.
Preparation
- Fry the bread pieces in a pan with butter.
- Boil one cup of water in a pot that is appropriately sized, then add the chancaca, cloves, anise, and orange peel and stir for about five or six minutes.
- Strain this mixture, return it to the pot, and cook over low heat, stirring constantly and adding the coconut, walnuts, and raisins, until it has thickened.
- Then add the cheese and port (if using), mix, and let it boil for about two minutes.
- In a separate container, mix the fried bread cubes with the mixture and let it cool.
- When serving, sprinkle the ranfañote with ground cinnamon and grated coconut to taste.
Where to eat ranfañote
In Lima
Dulcería Santa Rosa: It is located at Jr. Leoncio Prado 471, Magdalena del Mar, Lima. It is open daily from 12:30 pm to 8:30 pm.
Mi Dulce Cía: Dedicated to the most traditional Lima pastries. Located at 489 Ignacio Moreno Street, Miraflores, Lima.
Because it's a typical and traditional Lima dessert, it's not easy to find in other cities or towns in Peru; perhaps you'd ask around here or there. It's most likely offered by some popular sweet shops in other regions, but never with the same popularity and presence as in Lima.
